Success! My popovers popped! These were surprisingly simple, just put all the ingredients in the blender and turn it on. Then pour the batter into greased muffin pans and bake. They puffed up nicely and browned beautifully. When they came out of the oven, I drizzled them with honey and ate them for breakfast. Yes, I ate them for breakfast because we have had two weeks of excessive heat, temps 105 to 110, so I wanted to bake them early in the day and get the oven turned off as soon as possible. This recipe was contributed to Baking With Julia by Marion Cunningham, which prompted me to look at my cookbook collection and see which of Marion’s books I had on my shelf. I pulled The Breakfast Book , 1987, off the shelf and opened it to page 78 and Oatmeal Popovers. So popovers for breakfast are just fine according to Marion. In reading through the oatmeal recipe, I discovered a very interesting twist in the recipe. Here it is in her words, “I use some ground oatmeal in this recipe to give the popovers additional texture, and I like to put a rounded teaspoon of tart orange marmalade in the bottom of the custard cups or muffin tins–the combination of oatmeal and orange marmalade is very good.” Oh my, does that sound good! I think I see Oatmeal Popovers, with marmalade, in my breakfast future!